Whole Wheat Spinach Ricotta Quiche Cups

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Preparation and Baking Time 
40 minutes



Calories:180   Total Fat:6g
Cholesterol:15mg   Protein:11g
Carbohydrates:18g   Sodium:280mg



Notes, Tips & Suggestions 
  • 1/2 cup finely chopped ham maybe added to the milk mixture. (for space sake, this can be removed.)
  • Quiche cups can be made ahead and frozen. To reheat, place on baking sheet and bake in preheated 325° F oven for 25 to 30 minutes or, place in 2 to 4 quiche cups on microwave-safe plate and microwave on MEDIUM-HIGH (70%) power for 2 1/2 to 5 minutes or until hot.




Ingredients
  • Nonstick cooking spray
  • 1 package (10 ounces) whole-wheat 6-inch tortillas
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
  • 1 cup egg substitute or 4 large eggs
  • 1 cup chopped baby spinach leaves
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup (2 ounces) shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation 
    1. PREHEAT oven to 350°F. Spray 10, 2 1/2-inch muffin cups with nonstick cooking spray. Soften tortillas by heating in microwave on HIGH (100%) power for 10 seconds. Press tortillas into muffin cups to form quiche crusts.
    2. WHISK evaporated milk, egg substitute, spinach, ricotta and Swiss cheeses, salt and pepper in medium bowl until blended. Spoon about 1/2 cup of mixture into prepared quiche bases, dividing evenly. Stir mixture frequently to evenly distribute ingredients.
    3. BAKE for 30 to 35 minutes or until knife inserted near centers comes out clean and tortilla edges are lightly browned. Cool in pan for 5 minutes. Carefully remove quiches. Serve warm.

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